Sticky Asian Chicken Thighs
Tender chicken thighs coated in a sweet and savoury tamari-based glaze with ginger and garlic. We use a hint of honey alternative to achieve that classic sticky finish while keeping the carbs firmly in check.
Prep
10min
Cook
25min
Total
35min
Serves
4
Per Serving
4g
Net Carbs
38g
Protein
14g
Fat
290
Calories
0g
Fibre
Nutritional information is approximate and for guidance only. Consult your GP or a registered dietitian before making significant dietary changes, especially if you have a medical condition.
🧊 Storage: Keep refrigerated and consume within 2 days of cooking. Reheat thoroughly until piping hot throughout. Do not reheat more than once.
Why You’ll Love This
These chicken thighs are the answer to those takeaway cravings. The combination of ginger, garlic, and tamari creates a rich, umami flavour that’s perfectly balanced with a touch of sweetness from a keto-friendly syrup. By reducing the marinade, you get that authentic sticky coating without any of the sugar usually found in traditional Asian glazes.
Ingredients
- 800g boneless, skinless chicken thighs
- 3 tbsp tamari
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp keto syrup
- 1 tsp rice wine vinegar
- 1 tsp sriracha (optional)
- 1 tsp sesame seeds
- 2 spring onions
Method
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Make the glaze. Whisk the tamari, sesame oil, garlic, ginger, syrup, vinegar, and sriracha.
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Marinate. Coat the chicken in half the mixture. Let it sit for at least 30 minutes to absorb those flavours.
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Prep the heat. Preheat your oven to 200°C (180°C fan) or get your BBQ hot.
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Cook. Bake or grill for 20–25 minutes until the chicken is tender and cooked through.
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Reduce. Simmer the rest of the marinade in a pan until it’s thick and sticky.
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Glaze. Brush that sticky reduction over the cooked chicken. Give it a minute under the grill if you want extra char.
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Garnish. Top with sesame seeds and spring onions for that final professional touch.
Tips & Swaps
- Chicken breast. You can use chicken breast, but reduce the cooking time to 15–18 minutes to ensure it doesn’t dry out.
- Syrup swap. If you don’t have keto syrup, you can use a pinch of erythritol, but it may not be quite as sticky.
- Spice level. Feel free to increase the sriracha or add a pinch of dried chilli flakes if you prefer a spicier kick.
- Skin-on thighs. Skin-on, bone-in thighs work brilliantly here too — they’re fattier, cheaper, and the skin crisps up beautifully under the glaze. Add 5-10 minutes to the cooking time and finish under a hot grill.
Key Takeaways
- Net carbs: 4g per serving — suitable for keto and low-carb diets
- Cook time: 35 minutes total (10 prep + 25 cook)
- Key ingredient: Tamari and keto-friendly syrup (creates that authentic “fakeaway” sticky glaze without the high sugar content of honey or brown sugar).
- Best for: A satisfying, umami-rich family dinner that’s much healthier than a standard Chinese takeaway.